Xmas yule log with chocolate parfait

Chocolate Financier Biscuit

Ingredients Preparation
  • 375g
    raw almond powder
  • 300g
    icing sugar
  • 540g
    egg white
  • 150g
    cream
  • 20g
    starch
  • 100g
    70-30-38

Mix all ingredients except the chocolate. Add melted chocolate and mix well. Cook at 180°C for 15 minutes.

 

Chocolate café parfait

Ingredients Preparation
  • 250g
    whole milk
  • 200g
    glucose
  • 10g
    coffee beans
  • 150g
    egg yolks
  • 150g
    sugar
  • 360g
    Madagascar
  • 400g
    whipped cream

Boil milk with the glucose and coffee beans. Mix egg yolks and sugar, then add to the milk and cook to 85°C. Strain over chocolate and cool to 40°C. Add the whipped cream.

Callebaut® Gold Parfait

Ingredients Preparation
  • 166g
    sugar
  • 54g
    water
  • 110g
    egg yolks
  • 52g
    gelatin mass
  • 187g
    Gold
  • 83g
    Cointreau
  • 2g
    orange zest
  • 747g
    whipped cream

Boil sugar and water to 118°C and pour mixture over whipped egg yolks. When sabayon is at 40°C, add melted gelatine mixed with Cointreau and orange zests. Fold in the whipped cream. 

Callebaut® Gold Glazing

Ingredients Preparation
  • 180g
    sugar
  • 180g
    glucose
  • 90g
    water
  • 2g
    IBC gold powder
  • 300g
    Gold
  • 120g
    sweetened concentrated milk
  • 80g
    gelatin mass
  • 100g
    mirror glaze

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. Use Callebaut® Finest Belgian Caramel Chocolate Gold at 40°C.

 

Use at 40°C. 

Callebaut® Gold Glazing

Ingredients Preparation
  • 180g
    sugar
  • 180g
    glucose
  • 90g
    water
  • 2g
    IBC gold powder
  • 300g
    Gold
  • 120g
    sweetened concentrated milk
  • 80g
    gelatin mass
  • 100g
    mirror glaze

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. Use Callebaut® Finest Belgian Caramel Chocolate Gold at 40°C.

 

Use at 40°C. 

Chocolate biscuit

Ingredients Preparation
  • 296g
    egg white
  • 270g
    sugar
  • 196g
    egg yolks
  • 89g
    cocoa powder

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins. 

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